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skinny baked cream cheese taquitos in a pyramid stack on a white plate.

Happy New Year! I hope that you had a wonderful holiday! We spent the day taking down Christmas decorations. It is always a sad time for me to see that the holidays are over, but January is a breath of fresh air. The start of a New Year and new goals.

I got a head start on eating better and losing these last few pounds from having a baby. I had to skip out on the Christmas treats and New Years treats. It was such a hard thing to do! But I have a cruise to get ready for so that has helped to motivate me as well. I am learning that by replacing some regular ingredients you can still have amazing food with half of the calories.

For the month of January, I am taking some of my favorite recipes and making them healthier. These Baked Cream Cheese Taquitos are a family favorite. Everyone gobbles them down and they are gone within minutes. I was able to replace some ingredients and add some greek yogurt to make these better for you. My boys couldn’t even tell! They were absolutely amazing and you don’t have to sacrifice on taste with healthier ingredients on this one!

Recipe adapted from here

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Skinny Baked Cream Cheese Taquitos

By: Alyssa Rivers
Amazing Baked Cream Cheese taquitos with healthier ingredients!
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 10 Servings


  • 2 cups cooked and shredded chicken cooked and shredded, rotisserie worked great
  • 4 oz 1/3 less fat cream cheese
  • 1/4 cup plain greek yogurt
  • cup salsa
  • ½ teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • ¼ teaspoon salt
  • 1 Tablespoon green onion finely chopped
  • 2 Tablespoons Cilantro finely chopped
  • 1 Tablespoon Lime Juice
  • 1 Cup Colby Jack Cheese
  • 8-10 small wheat flour tortillas


  • Preheat oven to 425 and prepare a baking sheet by lining it with foil and spraying it with cooking spray. Set aside.
  • Soften the cream cheese in the microwave for about 15-20 seconds. In a mixing bowl, combine cream cheese, greek yogurt, salsa, cumin, chili powder, garlic powder, lime juice, and salt. Add in the shredded chicken, colby jack cheese, green onions, and cilantro. Stir until combined well.
  • Add about 3 Tablespoons of the chicken mixture about 1 inch from the edge of the flour tortilla. Roll it up and place it seam side down on the baking sheet. Repeat with each one and place about 1 inch apart not touching each other on baking sheet.
  • Bake for 15-20 minutes or until the tortilla is lightly browning around the edges. Serve with sour cream, ranch, or your favorite sauce!


Calories: 202kcalCarbohydrates: 15gProtein: 14gFat: 10gSaturated Fat: 5gCholesterol: 40mgSodium: 443mgPotassium: 185mgFiber: 1gSugar: 2gVitamin A: 318IUVitamin C: 1mgCalcium: 144mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dinner, Main Course
Cuisine: Mexican
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!

About Alyssa Rivers

Alyssa Rivers is the author of 'The Tried and True Cookbook', a professional food photographer and experienced recipe-developer. Having a passion for cooking, her tried and true recipes have been featured on Good Morning America, Today Food, Buzzfeed and more.

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  1. We absolutely love these! I use pulled pork since I had some leftover and I left out the green onions, cilantro and salsa. Instead, I added some taco seasoning for taste. They crisp up nicely in the oven. This is a great recipe to use with leftover chicken or pork!

  2. I have fallen in love with your website and have used many of your recipes over this holiday season! I have tagged them as my new current favorites! Thank you so much!